Hearty & Healthy Instant Pot Chicken Barley Soup: A Quick Comfort Food Classic
There’s nothing quite like a warm, inviting bowl of soup to chase away the chill on a cool day. And when that soup is both incredibly satisfying and wonderfully healthy, it becomes an absolute staple in your kitchen. This Instant Pot Chicken Barley Soup perfectly fits the bill, offering a rich, robust flavor profile and a hearty texture that truly warms you from the inside out.
Unlike many chicken soups that can feel light and insubstantial, this recipe is packed with wholesome ingredients like nutritious barley and tender potatoes, giving it a delightful thickness and a truly fulfilling quality. It’s a complete meal in a bowl, brimming with beneficial nutrients that will leave you feeling nourished and satisfied.
The best part? Thanks to the magic of the Instant Pot, this delicious homemade chicken barley soup comes together in a fraction of the time compared to traditional methods. Say goodbye to hours simmering on the stove and hello to a quick, easy, and incredibly flavorful meal.
Why This Instant Pot Chicken Barley Soup is a Must-Try
This heartwarming chicken barley soup recipe holds a special place, with its roots tracing back to my mother’s cherished collection of old recipes. Her original version, meticulously typed on an antique typewriter with a few handwritten notes scrawled on the side, was a labor of love. It called for a substantial pot of soup, referenced long-forgotten brand names, and demanded a leisurely five hours of cooking in a slow cooker, complete with pre-heating liquids and barley. While traditional, it wasn’t exactly compatible with modern, busy lifestyles.
Knowing I could honor the spirit of the recipe while updating it for contemporary kitchens, I drew inspiration from my popular hamburger barley soup. The most significant adaptation was, of course, for the Instant Pot. My trusty slow cooker had recently given up the ghost, making the pressure cooker a necessity, and what a transformative necessity it turned out to be! The convenience and speed offered by the Instant Pot revolutionized this classic, making it accessible even on weeknights.
The outcome was nothing short of delightful! The resulting soup, a hearty blend of tender chicken, wholesome barley, and savory vegetables, is incredibly similar to a comforting chicken noodle soup, yet undeniably better. The whole grain barley offers a wonderful, chewy texture that far surpasses traditional noodles, providing both more substance and a richer nutritional profile. It’s a truly satisfying dish that doesn’t skimp on flavor or texture, making it an instant classic for family dinners. This recipe is destined to be on repeat in my home, and I’m sure it will be in yours too!
Key Ingredients for Your Perfect Chicken Barley Soup
Crafting this flavorful Instant Pot Chicken Barley Soup requires a simple list of fresh, wholesome ingredients that come together to create a symphony of taste and texture. Each component plays a vital role in building the soup’s robust character.
You’ll need quality protein, a colorful medley of vegetables, the star grain – barley, and a selection of aromatic spices to bring it all to life. Opting for fresh, high-quality ingredients will elevate your soup from good to truly exceptional. Let’s gather what we need:
For a precise measurement of each ingredient, please scroll down to the printable recipe card at the bottom of this post.
How to Make Instant Pot Chicken Barley Soup: Step-by-Step
Making this chicken barley soup in your Instant Pot is incredibly straightforward, thanks to its versatile functions. My absolute favorite feature is the sauté function, which allows you to brown meats and soften vegetables directly in the same pot you’ll use for pressure cooking. This means less cleanup and a more streamlined cooking process, unlike slow cooker recipes that often require separate searing steps.
1. Sautéing the Aromatics: Building the Flavor Base
We begin by activating the Instant Pot’s SautĂ© function and adding a tablespoon of cooking oil (olive or canola work great). Once the oil is hot, add your chopped onion, celery, and carrots. These classic soup vegetables, often referred to as a mirepoix, are the foundation of many delicious soups. SautĂ© them for about 3 to 5 minutes, stirring occasionally, until they begin to soften and release their sweet aromas. This step is crucial for developing deep, complex flavors in your soup.
Next, stir in the minced garlic. Cook for just about 30 seconds more, or until fragrant. Be careful not to burn the garlic, as it can turn bitter. Immediately after, add the pearled barley to the pot, stirring it gently to coat it with the sautĂ©ed vegetables and oil. This light toast helps to enhance the barley’s nutty flavor.
2. Adding Remaining Ingredients & Pressure Cooking
Once your aromatics and barley are ready, it’s time to add the remaining ingredients to the Instant Pot. Carefully place the diced potatoes and chicken thighs into the pot. Sprinkle your chosen spices – dried thyme, dried parsley, salt, and bay leaf – evenly over the chicken. Finally, pour in the chicken broth. Ensure all ingredients are nestled comfortably below the maximum fill line of your Instant Pot.
Secure the lid on your Instant Pot, making sure the sealing vent is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time for 8 minutes on high pressure. Don’t be alarmed by the initial silence; the Instant Pot will take approximately 10-15 minutes to come up to pressure before the cooking cycle officially begins.
3. Releasing Pressure & Finishing Touches
Once the 8-minute pressure cooking cycle is complete, allow the Instant Pot to naturally release pressure for at least 10 minutes. This is important for tenderizing the chicken and preventing foam from escaping when you do a manual release. After 10 minutes, carefully switch the sealing vent to the “Venting” position to manually release any remaining pressure. Once the floating valve drops, it’s safe to open the lid.
Carefully remove the chicken thighs from the pot and set them aside to cool slightly. While the chicken cools, take a moment to taste the barley. It should be tender with a pleasant chew. If you prefer it softer, or if it feels a bit too firm, simply turn the Instant Pot back to the Sauté function. This will bring the soup to a gentle simmer, allowing the barley to cook further while you prepare the chicken. Stir occasionally to prevent sticking.
Once the chicken is cool enough to handle, remove and discard any skin and bones. Then, shred the chicken into bite-sized pieces using two forks, or simply cut it into chunks. Return the shredded chicken to the simmering soup in the pot. Stir well to combine all the ingredients. Allow the soup to continue simmering on Sauté for a few minutes until the chicken is heated through and the flavors have melded beautifully. Your hearty and healthy Instant Pot Chicken Barley Soup is now ready to be served!
Serving Suggestions for Your Chicken Barley Soup
This Instant Pot Chicken Barley Soup is a complete and satisfying meal on its own, but a few thoughtful additions can truly elevate your dining experience. For a simple yet elegant meal, serve hot bowls of soup with a side of crusty artisan bread or warm dinner rolls, perfect for soaking up every last drop of the rich broth. A fresh, light green salad with a vinaigrette dressing provides a refreshing contrast to the soup’s heartiness.
Garnish individual servings with a sprinkle of fresh parsley or chives for a pop of color and an extra layer of fresh flavor. A drizzle of high-quality olive oil over the top just before serving can also add a luxurious touch. For those who enjoy a little extra richness, a dollop of sour cream or a sprinkle of grated Parmesan cheese can be a delightful addition.
The Impressive Health Benefits of Barley
Barley is a nutritional powerhouse, and incorporating it into your diet through delicious dishes like this Instant Pot Chicken Barley Soup is a fantastic way to boost your health. You might have heard that barley is “good for you,” but understanding the specific benefits can make enjoying it even more rewarding. Here are some of the impressive health advantages, according to Healthline:
- Rich in Nutrients: Especially when consumed as a whole grain, barley is packed with essential vitamins, minerals, and plant compounds, contributing to overall well-being.
- Promotes Satiety & Weight Management: Its high fiber content helps you feel fuller for longer, which can naturally reduce overall calorie intake and assist with weight loss goals.
- Enhances Digestion: Barley contains both soluble and insoluble fiber. Soluble fiber helps maintain healthy gut bacteria, while insoluble fiber adds bulk to stool, promoting regular bowel movements and preventing constipation.
- May Prevent Gallstones: The insoluble fiber in barley can help reduce bile acid secretion, which may play a role in preventing the formation of gallstones.
- Lowers Cholesterol Levels: Specifically, the beta-glucans in barley, a type of soluble fiber, have been shown to reduce LDL (“bad”) cholesterol, supporting heart health.
- Reduces Risk of Heart Disease: By lowering cholesterol and blood pressure, barley contributes to a healthier cardiovascular system and a reduced risk of heart-related issues.
- Protects Against Diabetes: With its high levels of magnesium and fiber, barley helps regulate blood sugar levels, which is crucial for preventing and managing type 2 diabetes.
- May Help Prevent Colon Cancer: The fiber in barley supports a healthy gut microbiome and can bind to carcinogens, potentially reducing the risk of colon cancer.
If you enjoy the wholesome goodness of barley in your soup as much as I do, be sure to explore other recipes! For a delicious plant-based option, check out this lentil barley soup, which delivers all the hearty and nourishing qualities of this incredible grain in a vegan package.
Delicious Variations and Customizations
One of the joys of cooking homemade soup is the endless possibilities for customization. This Instant Pot Chicken Barley Soup recipe is incredibly versatile, allowing you to tailor it to your personal preferences or what you have on hand. Don’t be afraid to experiment!
- Broth Thickness: If you prefer a thinner broth, you can simply omit the potato, as it tends to naturally thicken the soup. Alternatively, you could add an extra cup or two of water or chicken broth to the pot along with the other liquids. I personally enjoy a thick, hearty soup, so I stick to the listed liquid amount, but you do you!
- Rotisserie Chicken Shortcut: For an even quicker meal, use pre-cooked rotisserie chicken. About 2 to 3 cups of shredded rotisserie chicken should be plenty. While it won’t need to be cooked, adding it along with the broth and spices during the initial pressure cooking cycle will infuse more flavor into the barley and vegetables. If adding pre-cooked chicken, you can also add it at the very end and simply heat through.
- Add More Vegetables: Enhance the nutritional value and color by adding other vegetables. Frozen peas, corn, or chopped green beans can be stirred in during the last few minutes of simmering on the Sauté function. Leafy greens like spinach or kale can also be added at the end; they will wilt beautifully in the hot soup.
- Spice It Up: Experiment with different herbs and spices. A pinch of rosemary or a dash of sage can add a different depth of flavor. For a slight kick, add a pinch of red pepper flakes.
- Creamy Finish: For a richer, creamier soup, stir in a splash of heavy cream or a dollop of Greek yogurt (off the heat) just before serving.
- Vegetarian/Vegan Option: To transform this into a vegetarian or vegan barley soup, simply omit the chicken, use vegetable broth, and consider adding canned chickpeas, lentils, or sliced mushrooms for extra protein and earthiness.
Recipe FAQs
Yes, chicken breasts will certainly work in this recipe, though I generally recommend bone-in chicken thighs for the most flavorful soup broth. If you opt for chicken breasts, particularly the larger varieties common today, they might require a little extra cooking time. When you remove and cut up the chicken, if any pieces seem slightly undercooked, simply return the cut pieces to the pot and bring the soup to a boil using the Instant Pot’s SautĂ© function. Allow it to boil for at least 10 minutes, stirring occasionally, to ensure the chicken is fully cooked through.
While I haven’t personally tried this adapted recipe in a slow cooker since mine passed on, I can offer guidance based on the original version. A cooking cycle of 5 to 6 hours on the low setting should be approximately right. You will still need to remove and shred the chicken as described in the Instant Pot instructions, and at that point, you can assess the chicken’s doneness and the barley’s tenderness.
No, barley is not considered a low-carb food; it contains a significant amount of complex carbohydrates. However, it is a whole grain, offering a much higher fiber content and more beneficial nutrients compared to refined carbohydrates often found in processed foods like pasta. In my opinion, it’s a far healthier and more satisfying choice!
Absolutely! This soup freezes beautifully. Allow the soup to cool completely, then transfer it to airtight freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and then reheat gently on the stovetop or in the microwave, adding a splash of extra broth or water if needed to reach your desired consistency.
This recipe calls for pearled barley, which is the most common type found in grocery stores. Pearled barley has had its outer husk and bran removed, making it quicker to cook and slightly less chewy than hulled barley. If you prefer hulled barley for its maximum nutritional benefits, be aware that it will require a longer cooking time (you might need to add an extra 5-10 minutes to the pressure cooking time).
Leftover Instant Pot Chicken Barley Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day!
More Comforting Soup Recipes to Love
If you enjoy the ease and deliciousness of this Instant Pot Chicken Barley Soup, you’re in for a treat! Here are more fantastic soup recipes, many of which also leverage the convenience of your Instant Pot, perfect for cozy meals:
- Instant Pot Navy Bean Soup with Ham
- Instant Pot Minestrone
- Cheesy Potato Soup – for Stove Top or Instant Pot
- Instant Pot Split Pea Soup
đź“– Instant Pot Chicken Barley Soup Recipe
Would you like to save this recipe?
I’ll email this post to you, so you can easily come back to it later!
Print
Pin it!
SaveSaved!
Instant Pot Chicken and Barley Soup
Ingredients
- 1½ pounds chicken thighs bone-in
- 1 yellow onion chopped
- 2 stalks celery chopped
- 4 carrots chopped
- 1-2 medium potatoes diced
- 2 cloves garlic minced
- ½ cup pearled barley
- 32 ounces chicken broth
- ½ teaspoon dried thyme
- 1 tablespoon dried parsley
- 1 bay leaf
- 2 peppercorns
- ½ teaspoon salt
- 1 tablespoon cooking oil olive or canola
Instructions
- Heat the cooking oil in the Instant Pot on the Sauté setting. Add the onion, celery, and carrots. Cook, stirring occasionally, for about 3 to 5 minutes until softened. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the pearled barley to coat it slightly.1 yellow onion, 2 stalks celery, 4 carrots, 2 cloves garlic, ½ cup pearled barley, 1 tablespoon cooking oil
- Add the diced potatoes and chicken thighs to the pot. Evenly sprinkle the dried thyme, dried parsley, bay leaf, peppercorns, and salt over the chicken. Pour in the chicken broth.1½ pounds chicken thighs, 1-2 medium potatoes, 32 ounces chicken broth, ½ teaspoon dried thyme, 1 tablespoon dried parsley, 1 bay leaf, 2 peppercorns, ½ teaspoon salt
- Cover and seal the Instant Pot, ensuring the vent is closed. Set the cycle to cook for 8 minutes on high pressure. (Allow about 15 minutes for the pressure to build before the cooking cycle begins.)
- When the cooking cycle is done, allow a natural pressure release for at least 10 minutes. Then, carefully perform a manual quick release for any remaining pressure. Remove the chicken from the Instant Pot. Taste a small amount of barley to check for doneness; it should be tender with a slight chew. If you prefer it softer, turn the Instant Pot to Sauté. This will gently simmer the soup and continue cooking the barley while you prepare the chicken.
- Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred or cut the chicken into bite-sized pieces. Return the shredded chicken to the simmering soup in the pot. Stir well and heat through on the Sauté setting until the chicken is warmed. Serve hot.
Notes
Nutrition Information (Estimated)
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Conclusion: Your New Favorite Instant Pot Soup
This Instant Pot Chicken Barley Soup is more than just a meal; it’s a bowl of comforting nostalgia, updated for the demands of modern life. It combines the wholesome goodness of a classic homemade soup with the unparalleled convenience of pressure cooking, delivering a nutritious, hearty, and incredibly flavorful experience in under an hour.
Whether you’re seeking a simple weeknight dinner, a satisfying lunch, or a nourishing dish to share with loved ones, this chicken barley soup is a perfect choice. Its rich textures, savory broth, and array of health benefits make it a standout recipe that you’ll return to again and again. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a truly delightful and healthy comfort food classic!